ROSELYN BAKERY CHOCOLATE FUDGE ICING

1 tablespoon light corn syrup
1/2 cup Land O Lakes Butter
2 drops vanilla
5 tablespoons Simple Syrup, divided use (recipe follows)
1/3 cup Chocolate Fudge Base (recipe follows)
4 cups powdered sugar, divided use
3 tablespoons water, divided use

Combine corn syrup, butter, vanilla, 1 tablespoon simple syrup, and chocolate fudge base to a bowl, blend together. Scrape down bowl. Add 4 tablespoons simple syrup. Mix well and scrape bowl. Add 2 cups of powdered sugar with 2 tablespoons of water. Mix until incorporated. Add 2 cups of powdered sugar with 1 tablespoon of water. Mix until incorporated. Add 1 teaspoon of water to thin icing to the consistency needed.

SIMPLE SYRUP
Makes approximately 6 tablespoons

1 tablespoon light corn syrup
2 1/2 tablespoons hot water
2 1/2 tablespoons granulated sugar

In a sauce pan combine corn syrup, hot water, and sugar. Heat and stir until sugar dissolves. Let cool to room temperature before using.

CHOCOLATE FUDGE BASE
Makes 1/3 cup

7 1/2 tablespoons unsweetened cocoa powder
1 tablespoon sunflower seed oil
1 3/4 tablespoons Crisco shortening
2 1/2 tablespoons light corn syrup
2 drops vanilla

Add cocoa powder, sunflower seed oil, shortening, corn syrup and vanilla to a mixing bowl. Mix at low speed until smooth.

Makes enough icing for one inch cake, 2 dozen cup cakes, 3 dozen brownies or 2 Boston cream pies

Source: Roselyn Bakery Cookbook